King Trumpet Mushroom "Scallops" with Barbecue Miso Glaze, Parsnip Noodles with Cilantro Walnut Pesto
King Trumpet Mushroom "Scallops" with Barbecue Miso Glaze
Parsnip Noodles with Cilantro Walnut Pesto
Both recipes came from Matthew Kenney's "Everyday Raw Express"
We love king trumpet mushrooms -- and this recipe uses the mushroom stalks marinated for 30 minutes in a BBQ sauce of miso, nama shoyu, agave, apple cider vinegar, lemon juice and sesame seed oil.
As an experiment, we took a few extra mushrooms and dehydrated them for an hour at 105°F -- which turned out exceptionally well!
Pairing up with the BBQ, we peeled and spirialized a parsnip into noodles and combined them with a pesto of walnuts, cilantro, lemon juice, salt, jalapeno and olive oil.